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Braided Sandwich Ring
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It could be called a hero, a submarine, a grinder, a hoagie or a poor boy because it is a huge sandwich heaped with layers of meats, cheeses, tomatoes, lettuce, etc. However, because of the braided circle, it is much more attractive than any other of the same type sandwich. A beautiful way to serve a sandwich to a group.
This recipe makes 1 ring (12-18 servings)
INGREDIENTS
| Buttermilk | 3/4 cup | ||
| Eggs, room temperature | 2 | ||
| Vegetable Oil | 2 TBSP | ||
| Bread Flour | 4 cup | ||
| Salt | 1+1/2 tsp | ||
| Sugar | 3 TBSP | ||
| Active Dry Yeast | 2+1/4 tsp | ||
Glaze |
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| Egg | 1 | ||
| Milk | 1 TBSP | ||
| Sesame or Poppy seeds | 1 TBSP | ||
DIRECTIONS
Bread Machine Method
Place room temperature dough ingredients in pan in order listed. Select dough/manual cycle. Check dough consistency after 5 minutes of kneading. The dough should be in a soft, tacky ball. If it is dry and stiff, add water, 1/2 to 1 tablespoon at a time. If it is too wet and sticky, add 1 tablespoon of flour at a time. At end of cycle, remove dough; follow Shaping, Rising and Baking instructions. See our Bread Machine section for more helpful tips and information.
Mixer Methods
Combine yeast, 2 cups flour, salt and sugar. Heat buttermilk to 120-130°F.
Hand-Held Mixer Method
Combine flour mixture, buttermilk, 2 eggs and oil in mixing bowl on low speed. Beat 2 to 3 minutes on medium speed. By hand, stir in enough remaining flour to make a firm dough. Knead on floured surface until smooth and elastic. Place in lightly oiled bowl; turn to grease top. Cover; let rise until dough tests ripe.
Combine flour mixture, buttermilk, 2 eggs and oil in mixer bowl with paddle or beater 4 minutes on medium speed with paddle or beaters. Gradually add remaining flour and knead with dough hook(s) 5 to 7 minutes or until smooth and elastic. Use additional flour if necessary. Place in lightly oiled bowl; turn to grease top. Cover; let rise until dough tests ripe.
Shaping, Rising and Baking
Punch down dough. Divide into three parts. On lightly floured surface, roll each third to a 24-inch rope. On greased cookie sheet lightly sprinkled with cornmeal, loosely braid ropes from center to ends. Shape into a circle; fasten ends by pinching dough together. Cover; let rise until indentation remains after touching. Make Egg Wash/Topping while dough is rising - combine egg and milk. Gently brush risen dough with wash. Sprinkle with sesame or poppy seeds. Bake in preheated 375°F oven for 25 to 35 minutes until golden brown; cool.
To make sandwich ring: Using a serrated knife, slice ring crosswise to create a large sandwich. Spread bottom section with mayonnaise; arrange filling ingredients on top of mayonnaise. Spread top section with Dijon mustard; place on top of Filling. Slice into serving portions. Makes 1 ring.
Suggested Filling:
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Mayonnaise
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Thinly sliced deli meats (ham, roast beef, prosciutto, salami)
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Sliced cheeses (brick, mozzarella, Swiss)
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Leaf Lettuce
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Sliced Tomatoes
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Onion Rings
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Sliced Black Olives
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Dijon mustard
*You can substitute Instant (fast-rising) yeast in place of Active Dry Yeast. When using Instant Yeast, expect your dough to rise faster. Always let your dough rise until ripe. Traditional methods: use equal amounts; Bread Machine: use 1/2 tsp Instant Yeast OR 3/4 tsp Active Dry Yeast per cup of flour in your recipe. Visit our Lessons in Yeast & Baking for more information on baking.